A Taste of Summer

Parmesan Chicken and Ceasar Salad is one of our definitive summer meals

The recipes are adapted from Delia's Summer Cooking first published in 1993 and just as relevant today.

For the chicken crush a garlic clove with coarse salt and add to a beaten egg, with some ground black pepper.
Use this mix to cover 6 boneless, skinless chicken thighs. If you can cover and leave in the fridge for an hour or so (although last night I skipped this step and it was fine)
Blitz 2 slices of bread to make crumbs and grate in some parmesan cheese.
Cover each chicken thigh with the bread crumbs
Drizzle with olive oil and cook in the oven 190 degrees for about 40 minutes basting occasionally

For the salad I like crispy cos or romaine lettuce

Make croutons by cutting 2 slices of bread into cubes, add grated parmesan and olive oil. Cook on a baking sheet for about six minutes. Leave to cool

I have this great fairly old mini blender which I use to make the bread crumbs and then the dressing. A liquidiser would do just as well.

For the dressing add the following to the blender/liquidiser 1 egg, 1/2 tsp mustard powder, splash of worcester sauce, squeeze of lemon or lime, 1 anchovy. Blitz until smooth. Add 5 fl oz olive oil blitz until thick and creamy.

To assemble wash and dry the lettuce and break into pieces, add the dressing, top with the croutons and add some finely grated parmesan cheese.

This dish also goes well and looks great with a side of fresh asparagus boiled for 5 minutes